Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe

Introduction

Mochi donuts are a delightful fusion of chewy mochi texture and classic donut shape, offering a unique treat that’s crispy outside and incredibly soft inside. This easy recipe guides you through making these charming donuts and finishing them with delicious glazes and decorations.

Ingredients

• 60 g Granulated sugar
• 1 Egg (room temperature)
• 120 g All-purpose flour
• 220 g Tapioca starch
• 1 teaspoon Baking powder
• Pinch of salt
• 140 g Water (quantity might need slight adjustments)
• 150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
• 25 g Strawberry puree
• 40 g Heavy cream (36% fat content)
• 15 g Unsalted butter (room temperature)
• Red food coloring (optional)
• 150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
• 65 g Heavy cream (36% fat content)
• 1 teaspoon Matcha powder (quantity depends on quality)
• 15 g Unsalted butter (room temperature)
• Green food coloring (optional)
• 150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
• 65 g Heavy cream (36% fat content)
• 15 g Unsalted butter (room temperature)
• Callebaut White Chocolate (callets) melted (for decoration)
• Gold dust (for decoration)
• Freeze-dried strawberries (for decoration)
• Vegetable oil (for frying)

Instructions

1. Step 1: Mix the dry ingredients—flour, salt, baking powder, and tapioca starch—using a stand mixer or whisk by hand until combined, about 1-2 minutes.
2. Step 2: Add the egg and continue mixing.
3. Step 3: Gradually add water while the mixer is running. The mixture may separate at first, but keep mixing until the dough comes together.
4. Step 4: Test the dough by forming a small ball with your hands. Stop adding water when it is no longer crumbly and holds shape.
5. Step 5: Knead the dough for one minute using the palm of your hand.
6. Step 6: Cut ten 10cm x 10cm (4in x 4in) squares of baking paper.
7. Step 7: Weigh and form dough balls of about 7g each, using slightly wet hands to prevent sticking.
8. Step 8: Arrange eight balls per ring on the baking paper, touching each other to form donut shapes. Prepare ten donuts in total.
9. Step 9: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
10. Step 10: Fry 2-3 donuts at a time, parchment paper included. Flip after 30 seconds, then remove the paper. Continue frying donuts 1-2 minutes per side until golden brown.
11. Step 11: Drain cooked donuts on paper towels. Monitor oil temperature regularly and adjust heat as necessary to avoid burning or greasy donuts.
12. Step 12: Let donuts cool to room temperature before glazing.
13. Step 13: Strawberry glaze: Chop or use white chocolate callets and semi-melt in the microwave. Heat cream with strawberry puree to a simmer, then pour over chocolate. Let sit for a minute, then stir until smooth. Add butter and stir until incorporated. Cool glaze to about 27°C (81°F) before use.
14. Step 14: Matcha glaze: Semi-melt white chocolate. Heat cream with matcha powder until simmering. Pour over chocolate, let melt, then stir in butter. Cool to 27°C (81°F).
15. Step 15: Chocolate glaze: Semi-melt dark chocolate. Heat cream until simmering (note: matcha powder is not needed here). Pour cream over chocolate, stir until smooth, add butter, and cool to 27°C (81°F).
16. Step 16: Dip room-temperature donuts into cooled glaze, gently moving them for a few seconds. Remove excess glaze by lightly pressing with your fingers. Let glaze set at room temperature or refrigerate if warm.
17. Step 17: For decoration, melt white chocolate and transfer to a piping bag with a small hole. Pipe decorative patterns on each donut when chocolate is not too runny or solid (test first).
18. Step 18: Garnish with freeze-dried strawberries and gold dust for an elegant finish.

Tips & Variations

• Wet your hands slightly when shaping dough balls to prevent sticking and ensure smooth shapes.
• Keep oil temperature steady between 170-180°C to avoid greasy or burnt donuts.
• Allow glaze to cool to the correct temperature before dipping, as this helps achieve a smooth, neat coating.
• Use high-quality chocolate for richer and smoother glazes.
• Food coloring is optional but can be added to glazes for vibrant colors.
• Try different flavors by swapping purees or adding spices to the glazes.

Storage

Mochi donuts are best enjoyed fresh for optimal texture. Store leftovers in an airtight container at room temperature for up to 1 day. Refrigeration is not recommended, as it may alter the chewy texture. Reheat gently in a warm oven for a few minutes if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mochi donuts?

Freezing is not ideal as it can affect the chewiness and glaze texture. If necessary, freeze unglazed donuts wrapped tightly and thaw completely before glazing.

What makes mochi donuts different from regular donuts?

Mochi donuts use tapioca starch which gives them a chewy, stretchy texture unlike traditional donuts that are cakey or bready. This unique texture makes them especially delightful and addictive.

Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe

Print Recipe

★★★★★

4.8 from 473 reviews

These Easy Mochi Donuts combine the chewy texture of mochi with the classic donut shape, offering a delightful treat glazed with luscious strawberry, matcha, and chocolate coatings. Crispy on the outside and soft on the inside, these donuts are fried to perfection and decorated with elegant drizzles of white chocolate, freeze-dried strawberries, and gold dust for an irresistible finish.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 10 mochi donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 60 g Granulated sugar
• 1 Egg (room temperature)
• 120 g All-purpose flour
• 220 g Tapioca starch
• 1 teaspoon Baking powder
• Pinch of salt
• 140 g Water (quantity might need slight adjustments)

Strawberry Glaze

• 150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
• 25 g Strawberry puree
• 40 g Heavy cream (36% fat content)
• 15 g Unsalted butter (room temperature)
• Red food coloring (optional)

Matcha Glaze

• 150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
• 65 g Heavy cream (36% fat content)
• 1 teaspoon Matcha powder (adjust quantity to quality)
• 15 g Unsalted butter (room temperature)
• Green food coloring (optional)

Chocolate Glaze

• 150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
• 65 g Heavy cream (36% fat content)
• 15 g Unsalted butter (room temperature)

Decoration

• Melted Callebaut White Chocolate (callets)
• Gold dust
• Freeze-dried strawberries

Instructions

1. Prepare Dry Ingredients: In a stand mixer or by hand using a whisk, combine all-purpose flour, tapioca starch, baking powder, salt, and granulated sugar. Whisk for 1-2 minutes until well blended.
2. Add Egg: Mix in one room temperature egg ensuring it is evenly incorporated into the dry mixture.
3. Incorporate Water Gradually: With mixer running, slowly add water. Though the mixture might separate initially, keep mixing until the dough comes together.
4. Check Dough Consistency: Test by forming a small ball with your hands. Stop adding water once dough holds together without crumbling.
5. Knead Dough: Knead dough gently with the palm of your hand for about 1 minute to develop the texture.
6. Prepare Baking Paper: Cut 10 sheets of parchment paper, each 10cm x 10cm (4 in x 4 in) squares.
7. Form Dough Balls: Using a digital scale, divide dough into approximately 7 g balls. Use slightly wet hands to prevent sticking.
8. Shape Donut Rings: Arrange 8 dough balls in a ring shape on each parchment paper square so they touch, forming the donut.
9. Heat Oil: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
10. Fry Donuts: Place 2-3 donuts with parchment paper into oil. After 30 seconds, flip and remove parchment paper. Fry each side for 1-2 minutes until golden brown.
11. Drain Donuts: Remove donuts and drain on paper towels to absorb excess oil.
12. Maintain Oil Temperature: Regularly check and adjust oil heat to keep it within 170-180°C to avoid overcooking or oily donuts.
13. Cool Donuts: Let fried donuts come to room temperature before glazing.
14. Prepare Strawberry Glaze: Chop white chocolate finely. Semi-melt in microwave. Heat heavy cream and strawberry puree until just simmering. Pour hot cream mixture over chocolate, let sit one minute, then stir or blend until smooth. Add butter and stir until fully incorporated. Cool glaze to 27°C (81°F).
15. Prepare Matcha Glaze: Chop white chocolate finely. Semi-melt in microwave. Heat heavy cream with matcha powder until just simmering. Pour cream over chocolate, let sit for one minute, then stir or blend smoothly. Add butter until incorporated. Cool to 27°C (81°F).
16. Prepare Chocolate Glaze: Chop dark chocolate finely. Semi-melt in microwave. Heat heavy cream with matcha powder (this is likely a textual duplication; assume plain cream here) until simmering. Pour cream over chocolate, let melt for a minute, stir or blend until smooth. Stir in butter. Cool to 27°C (81°F).
17. Glaze Donuts: Ensure donuts are room temperature and glaze is at 27°C. Dip each donut into the glaze, swirl briefly, then remove. Use fingers to remove excess glaze delicately.
18. Set Glaze: Let glazed donuts set at room temperature or refrigerate if kitchen is warm.
19. Decorate: Gently melt white chocolate, transferring it to a piping bag with a small hole. Decorate donuts by piping white chocolate designs. Use freeze-dried strawberries and gold dust for elegant finishing touches.
20. Serve and Store: Best served fresh. Store in an airtight container if needed.

Notes

• Use a digital scale for precise dough ball sizes to ensure even cooking.
• Maintain oil temperature consistently between 170-180°C to prevent donuts from absorbing too much oil or burning.
• Glaze temperature is critical; too hot will melt the donut, too cold will clump on the surface.
• Wet your hands slightly while shaping dough balls to prevent sticking and ensure smooth finish.
• Optional food coloring in glazes can enhance visual appeal but is not necessary.
• Do not overcrowd the frying pan to maintain consistent oil temperature.
• Ensure donuts are fully cooled before glazing to achieve a smooth finish.
• Store leftover donuts in an airtight container at room temperature or refrigerate for up to 2 days.

Keywords: mochi donuts, Japanese donuts, fried donuts, mochi recipe, dessert recipe, tapioca starch donuts, easy mochi donuts, glazed donuts